The Gallo Salame® Story
Our story begins with Louis Gabiati and dates back to 1910. Coming from a long line of salame artisans, Louis moved from Umbria, Italy to San Francisco and began using age-old methods to make salame and sell it to local delis. The Bay’s temperate climate, similar to that of northern Italy, makes the location ideal to cure salame and develop its deliciously tangy flavor profile. Our deep-rooted Italian heritage influences each and every step in our process.
A Flavor To Savor
Our process starts with high-quality pork. We craft our salame with lean hand-trimmed pork, giving it mouth-watering flavor and a unique texture. A difference you can taste. Our timeless recipe uses a robust herb and spice blend that excites with every bite. For over 100 years, we’ve been making authentic Italian salame from a process passed down from generation to generation to be enjoyed by all.
Old-School Method
Authentic Italian flavor each and every time. First, our salame is stuffed into its natural casing and sent to the culture room to ferment. After 72 hours, the salame enters the drying room. Here the salame dries for several weeks where it develops an abundance of rich flavor. Our artisans carefully watch each individual salame chub to ensure curing perfection.
Deli Quality
When Louis’ son, Ernie, took over, he maintained the original recipe while making advancements to the manufacturing process that enabled us to bring Deli quality salame and pepperoni to grocery stores everywhere. Our meats are sliced and sealed with care for you and your family to enjoy.
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Salame & Pepperoni
